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Gluten Free Vegan Wholegrain English Muffins

Tessa
  • 40 minutes
  • Serves 5

INGREDIENTS

1 1/3 cups

milk (any milk will do)

1 tbsp

honey (or other liquid sweetener...this is in part to give the yeast sugar to grow!)

2 tbsp

avocado oil (or I have used melted coconut oil)

2 1/4 tsp

yeast (or 1 envelope)

2 tbsp

chia meal (I imagine flax meal would work to, just haven't tested it, increase to 3 or 4 tablespoons)

1 tsp

apple cider vinegar (or other vinegar)

1 cup

sorghum flour (or any mix of millet, brown rice, or gluten free oat flour (I have made multiple variations and enjoyed them all. Do not use all one flour, I mix three usually. I have even used sunflower seed flour I made, and almond could be used too!))

1/2 cup

teff flour

1/2 cup

tapioca flour

1 1/2 tsp

baking powder

1/2 tsp

sea salt

1/2 tsp

guar gum ( or xanthum gum)